| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs, Seafood | Swiss | Cheese | 6 | Servings |
INGREDIENTS
| Butter | ||
| 2 | tb | Bread crumbs — dry |
| 2 1/2 | tb | Butter |
| 3 | tb | Flour |
| 3/4 | c | Milk — scalded |
| 1/2 | ts | Salt |
| 1 | ds | Pepper |
| 1 | ds | Nutmeg |
| 3 | Egg yolks | |
| 6 | Egg whites | |
| 1 | ds | Salt |
| 1/4 | ts | Cream of tartar |
| 1 | c | Swiss cheese — Gruyere |
| 1 | c | Chopped seafood — optional |
INSTRUCTIONS
Preheat oven to 350 degrees. Set pan of water in oven. Prepare an 8 cup souffle dish (4" to 5" high). Butter dish and sprinkle with 2 tablespoons dry bread crumbs. Cook 2 1/2 tablespoons butter and 3 tablespoons flour together slowly to make roux (foamy and frothy). Pour 3/4 cup scalded milk into roux, stirring with wire whisk; cook until thick. Add 1/2 teaspoon salt, dash each pepper and nutmeg. Add 3 egg yolks to sauce. Beat 6 egg whites (3/4 cup); add dash salt and 1/4 teaspoon cream of tartar, continue beating until soft peaks form. Put big dolop of egg white into sauce. Add 1 cup grated Swiss chees (Gruyere) or 1 cup chopped seafood. Fold egg whites into sauce. Fill mold to 2/3. Set in pan of water in oven. Bake 1 hr. to 1 hr. 15 minutes. Can leave in warm oven for 1/2 hr. if necessary. Serves 6 to 8 Recipe By : Judy Hayes, jehayes@ucdavis.edu From: Dscollin@aol.Com Date: Wed, 25 Jan 1995 20:56:21 -0500 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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